Description
Pepperoni is a classic American-style cured sausage, celebrated for its bold and spicy flavor profile. Made from a blend of ground pork and beef, seasoned with paprika, chili flakes, garlic, and other aromatic spices, this sausage boasts a vibrant red color and a punchy, smoky taste. When cooked, especially atop pizzas, pepperoni crisps at the edges, releasing savory oils that deepen its umami richness. Its unique flavor is a harmonious blend of tangy, spicy, and meaty notes, making it a beloved topping and a flavorful snack.
Ingredients
Scale
Meat
- 1 pound ground pork
- 1 pound ground beef
Spices and Seasonings
- 2 tablespoons paprika
- 1 teaspoon chili flakes
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon fennel seeds
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon curing salt (sodium nitrite)
Other Ingredients
- 1/4 teaspoon lactic acid starter culture (for fermentation)
- Natural or collagen casings
Instructions
- Prepare the Meat Mixture: In a large bowl, combine the ground pork and ground beef thoroughly. Add paprika, chili flakes, cayenne pepper, garlic powder, fennel seeds, sugar, and salt. Mix all the spices evenly into the meat to ensure consistent flavor throughout.
- Add Curing Agents: Incorporate the curing salt and lactic acid starter culture into the spiced meat mixture. These ingredients are crucial for safe fermentation, preservation, and flavor development in the pepperoni.
- Stuff the Casings: Use a sausage stuffer to fill the natural or collagen casings with the seasoned meat mixture. Tie the casings into links approximately 6 inches long to create individual pepperoni sticks.
- Fermentation: Place the stuffed sausages in a controlled environment at about 80°F (27°C) for 24 hours. This fermentation step develops the tangy flavor and ensures proper curing.
- Drying: Transfer the fermented pepperoni to a drying chamber with a temperature range of 50-60°F (10-15°C) and 70% humidity. Allow the pepperoni to dry and cure for 2 to 3 weeks, until the sausage loses roughly 30% of its original weight, indicating proper dehydration.
- Storage and Use: Once dried, store the pepperoni in the refrigerator for freshness or use immediately as a topping on pizzas or in various recipes to enjoy its rich, spicy flavor.
Notes
- For a milder taste, reduce the amount of cayenne pepper or chili flakes to suit your heat preference.
- You can substitute all pork with beef if you prefer to avoid pork products.
- Use a meat thermometer to verify that drying temperatures remain within the safe range to avoid food safety risks.
- Maintain consistent humidity and temperature during drying to prevent spoilage and ensure even curing.
- Collagen casings are easier to handle if this is your first time making sausage, but natural casings provide a traditional texture and appearance.
